Jun 23, 2009
Almost every cuisine on our planet has found an important role for garlic and it is among the oldest known horticultural crop. Egyptian and Indian cultures referred to garlic 5000 years ago and by the Chinese 2000 years ago. Garlic's good for you. Garlic acts as a warming herb for the digestion and respiratory tract and is an important antibiotic and antiviral remedy for colds, flu, bronchitis, pneumonia, and other infections. It's an important herbal supplement for protecting the blood and cardiovascular system. Used regularly, it can slightly lower your blood pressure, reduce high cholesterol, and help prevent atherosclerosis. Garlic has long been used as a remedy for intestinal parasites. This article will help you choose good quality garlic.
1. When selecting a head of garlic, look for large, clean, firm bulbs with unbroken, dry skins.
2. Remove any green shoots from cloves because they give a bitter taste that persists when garlic is cooked.
3. Store garlic in a cool, dry place where air can circulate. There are special garlic containers in good kitchen stores, some are even shaped like garlic bulbs. These have air holes already inserted.
4. Avoid refrigerating. Refrigerating garlic inhibits flavour and dehydrates the cloves. To peel garlic, place clove on cutting board and gently press with side of knife until skin starts to break. Discard skin.
Posted by Jane at Tuesday, June 23, 2009 |